This is a really good and super easy!1 cube butter1 pkg Good Seasons Italian dressing6 chicken breasts1 can cream of chicken soup8 oz. cream cheeseMelt butter and add package of dressing in crock pot; add chicken and simmer on high for 2 hours. Add soup and cream cheese to hot sauce and chicken; simmer for 1 hour. Serve over rice or noodles. (I turned it on low and put the soup and a frozen cream cheese in right before we left for church so it cooked for over 3 hours and was fine. I also shredded the chicken breast so my kids would eat it.)

Sunday, November 14, 2010

This is the pipers chowder that Mom makes. I called Mardee to get the recipe.

5 lg. potatoes (2 cups)

1/4 c. chopped onion

1/2 c. carrots (about 3 large)

1/2 c. celery (3 stalks)

1 can corn (drain depending on desired thickness) recipe calls for creamed corn but I prefer just corn. (Corn goes in last)

Bring above ingredients to a boil in 2c. water and 1 tsp. salt. Simmer 10 mins with lid or until veggies are tender but not over cooked.

Cream sauce:

1/4 c. marg.

1/4 c. flour

2 c. milk

10 oz. colby jack cheese (or sharp cheddar)

Melt marg. and then stir in flour. Gradually add milk and stir until smooth. Stir in grated cheese until melted. Add to cream sauce the can of corn, the veggies and remaining broth. Stir until well mixed. Can add more water or milk to desire consistency. Heat but do not boil. Serve pipping hot.

Preheat the oven to 350 degrees F. Spray an 8 by 4 loaf pan with cooking spray and set aside. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, all spice, and cloves. Set aside. In the bowl of a stand mixer, add the eggs and beat on medium speed for about 30 seconds. Add in oil, applesauce, and vanilla and mix until smooth. Next, add the sugar and mix until well combined. Slowly add in the flour mixture and mix until flour is barely combined. Gently fold in the apple chunks. Pour batter into prepared loaf pan. In a small bowl, mix together brown sugar, sugar, and cinnamon. Sprinkle over the batter in the loaf pan. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean. Cool bread in pan for 10 minutes. Loosen sides and remove from pan. Cool completely on a wire rack before slicing.